After success with my first attempt at smoking chicken, it was time to take on my next task. I absolutely love delicious backyard barbeque pork ribs so my wife picked a slab of spare ribs, trimmed them down and fixed up another batch of rub. Just FYI, she has been experimenting with her ingredients to get them just right.
While she was doing that, I got my cute little green smoker fired up and spitting smoke.
Once the wife had the ribs trimmed and relaxed after a good rub down, the ribs went on the smoker. I worked hard at trying to get and keep the temperature as close to 225° as I could keep it. For this smoke I used the oak sticks I had laying around the yard (we have lots of oak trees on the property – great for smoke, but a real pain in the fall when the leaves drop) and mesquite wood chips.
I still had not picked up a decent thermometer so I was doing this purely on the clock.
During the cooking process, I spritzed them from time to time with apple juice to make sure the ribs ended up being moist when they were finished. I had to replenish the charcoal and wood chips, I think, no less than 3 times and I ended up doing it wrong. Everything I had to replenish the charcoal, I ended up losing a lot of my heat and smoke.
After about 4 hours on the smoker, I thought the ribs should be done and took them out of the smoker. I was of the mind that if they weren’t cooked all the way through like they should be, the microwave would finish the job.
Anyway, once the ribs were taken from the smoker, they were allowed to rest for about half and hour before being served up for dinner. Once rested, the rack of ribs were divided up between myself and my wife. Once I got set down to eat, i took a good look at the ribs and they looked pretty good. The wife thought they had cooked long enough and I did see that it looked like they had a pretty decent smoke ring, which tickled me.
Upon tasting these pork ribs, it looks like I might have over-cooked them. Even spritzing them with apple juice, then tasted a bit dry and were a little on the chewy site. I have to admit that these were definitely some amazing backyard barbequed ribs. I loved the smoke flavor and ate like a pig. The wife isn’t a big fan of ribs so her only input was that the ribs tasted good and she could taste the smoke. Personally, I think she was just trying to be polite.
Since ribs are my favor smoked meat thus far so I will be stocking up on more slabs of ribs and I guess I will need to keep a few chickens around so my supportive wife doesn’t have to starve while I pig out on ribs. I also did some investigating to determine what I did wrong that caused the ribs to be slightly over-cooked. As expensive as meat is getting these days, I can’t afford to make too many more mistakes.
Well, for a first attempt at trying to produce some amazing backyard barbequed ribs, I don’t think I did all that bad. The taste was getting pretty close to what I was looking for. The wife’s rub and barbecue sauce are coming along nicely which really makes for some delicious backyard barbeque.
And as my pursuit of the perfect barbecue combination of juicy, fall off the bone ribs, a tasty rub recipe that makes my wife happy and a killer bbq sauce with just the right amount of kick continues, I think maybe it is time to look into a different smoker rig.